Spring Risotto

Ingredients

• 1 can(s) (13 3/4 to 14 1/2 ounces) vegetable broth, substitute chicken broth
• 2 tablespoon(s) olive oil
• 3 medium carrots, diced
• 3/4 pound(s) asparagus, trimmed and cut into 2-inch pieces
• 6 ounce(s) sugar snap peas, strings removed and each cut in half
• 1/4 teaspoon(s) coarsely ground black pepper
• 1 teaspoon(s) (salt) salt
• 1 small onion, chopped
• 2 cup(s) Arborio rice (Italian short-grain rice), medium-grain rice
• 1/2 cup(s) dry white wine
• 1/2 cup(s) grated Parmesan cheese
• 1/4 cup(s) chopped fresh basil leaves, substitute parsley

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Directions

1. In 2-quart saucepan, heat broth and 3 1/2 cups water to boiling over high heat. Reduce heat to low to maintain simmer; cover.
2. In 4-quart saucepan, heat 1 tablespoon olive oil over medium heat. Add carrots and cook 10 minutes. Add asparagus, sugar snap peas, pepper, and 1/4 teaspoon salt, and cook, covered, until vegetables are tender-crisp, about 5 minutes. Remove vegetables to bowl.
3. In same saucepan, in 1 tablespoon olive oil, cook onion over medium heat until tender, about 7 minutes. Add rice and 3/4 teaspoon salt and cook, stirring frequently, until rice grains are opaque. Add wine; cook until absorbed. Add about 1/2 cup simmering broth to rice, stirring until liquid is absorbed. Continue cooking, adding remaining broth, 1/2 cup at a time, and stirring after each addition until all liquid is absorbed and rice is tender but still firm, about 25 minutes (risotto should have a creamy consistency). Stir in vegetables, Parmesan, and basil; heat through.